Chicken And Fig Olive Tapenade With Pasta And Tomato Sauce

• 1 tsp oil
• 1 None shallot, peeled and finely diced
• 1 tsp white wine vinegar
• 1/2 None fig, diced
• 8 None pitted black olives, sliced
• 1 None chicken fillet (about 150g)
• 20 g wholemeal fusilli
• 50 g passata
• 2 sprigs fresh basil, few leaves reserved for garnish, remainder finely chopped

1. For fig-olive salsa, heat 1/2 tsp oil in a saucepan and sweat shallot until translucent. Add vinegar and remove from heat. Add fig and olives. Season and set aside.
2. Heat remaining oil in a non-stick frying pan, season chicken then saute, turning, for 10 mins. Meanwhile, cook pasta in boiling salted water according to package instructions.
3. To serve, heat tomato puree in a saucepan and add basil. Arrange chicken on a plate and top with pasta, salsa and sauce.

oil, shallot, white wine vinegar, black olives, chicken fillet, wholemeal fusilli, passata, basil

Taken from recipes-plus.com/api/v2.0/recipes/17420 (may not work)